Enjoy this classic Black Beans & Rice Recipe with your next Mexican feast!
This great local Mexican-inspired restaurant in Milwaukee, called BelAir Cantina, serves up the best baja tilapia tacos. I always tell myself that I’m going to try something new, but then I find myself ordering a couple of these fried bad boys. Lucky for me, if you order three (my third usually being the lamb barbacoa), you get a side of beans and rice.
However, seeing my family of five rack up quite the bill, we don’t frequent BelAir as frequently as I’d like. It’s the way of the world, I suppose. Once you have kids, dining out is a luxury. That’s why I make my own tilapia tacos at home—with black beans and rice on the side, of course.
I won’t say that I nailed BelAir’s recipe, but I will say that my take is just as tasty. Smoky cumin, zesty lime, and cilantro, along with a pungent dose of freshly minced garlic, create the perfect base for this recipe. The rice and beans soak it all in, turning all these humble pantry staples into something you’d find at your local cantina.
Is Black Beans & Rice Healthy?
Black beans are a good source of protein and fiber, though white rice doesn’t offer much nutritional value. If you’d like to amp up the fiber, use brown rice or quinoa. Just be sure to tweak the cooking time accordingly.
Also, I use chicken stock in this recipe for extra delicious rice and added protein; however, if you want a vegan option, simply cook your rice in water or vegetable stock instead!
Toasting The Rice
I could be wrong, but I’m pretty sure that’s why I like BelAir Cantina’s recipe—they toast the rice. How could you not love this toasty tweak? When you (briefly) toast the rice, I find that the cumin and garlic help release an irresistibly nutty flavor. On the practical side, toasting the rice keeps your recipe from getting mushy. You might be tempted to skip this step, but resist!
How Do I Store Leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Splash in some broth (or water) and reheat gently on the stove.
Serving Suggestions
You know what I’m going to suggest, right? Tacos! From Ground Chicken Tacos to Shrimp Tacos, any type will do. This Grilled Mexican Quesadilla Recipe With Lentils is pretty good, too, if you don’t mind doubling up on legumes. Otherwise, stick with a classic, Healthy Chicken Quesadilla. And if you’d like to pair your main meal with an additional side, serve some Mexican Street Corn Salad Esquites.
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 5 cloves garlic minced
- 1 1/2 teaspoons ground cumin
- 2 cups white rice long grain or jasmine
- 4 cups chicken broth
- 2 (14 ounces) cans black beans drained and rinsed
- 3-4 tablespoons lime juice adjusted to taste
- 4 tablespoons fresh cilantro or parsley finely chopped
Instructions
- Heat olive oil in a large saucepan over medium-high heat. Sauté the onion until translucent, then add the garlic and cook for another minute. Stir in the cumin and rice to coat and lightly toast them.
- Add chicken broth and black beans to the saucepan. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes or until the rice is tender. Stir halfway through cooking.
- Remove from heat. Drizzle with additional olive oil and lime juice, then stir in the chopped cilantro or parsley. Season with salt and pepper to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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